Caper
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Order: Caryophyllales Family: Capparidaceae Genus: Capparis Species: spinosa
Binomial nomenclature
Capparis spinosa Linnaeus, 1753

A Caper (Capparis spinosa) is a shrub from the Mediterranean region. It is best known for its edible buds and fruit which are usually consumed pickled.

Culinary uses

The pickled or salted caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The grown fruit of the caper shrub is also available, prepared similarly to the buds, as caper berries.

The berries, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked and then pickled in a vinegar and salt solution.

Capers are often enjoyed in cold smoked salmon or cured salmon dishes, salad, pizza, and pasta.

Additional information

• Gernot Katzer's Spice Dictionary — Caper (http://www-ang.kfunigraz.ac.at/~katzer/engl/Capp_spi.html)
• Caper factsheet (http://www.hort.purdue.edu/newcrop/cropfactsheets/caper.html) — NewCROP, Purdue University

be:Каперсы es:Alcaparro fr:Capparac�e ja:ケッパー sl:Kapra sv:kapris